In its 4th edition, Antimicrobials in Food includes a new chapter dedicated to Ethyl lauroyl arginate HCl- LAE®. This book provides an update on the status of preservatives in the food industry.

Since its last edition, more than 15 years ago, the food industry has undergone a major global transformation. In part due to new consumer demands, who expect more “natural” and “clean label” food. Also, in part due to the industry compromise to reduce food spoilage waste, and protection against new foodborne pathogen niches and potentially hazardous foods, as per example RTE food.

In this new edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. Some chapters have been included on the use of bacteriophages, and various systems for antimicrobial encapsulation and delivery. Furthermore, a new chapter has been dedicated to Ethyl lauroyl arginate HCl- LAE®.

The Ethyl lauroyl arginate HCl- LAE® is a compound synthetized from L-arginine, lauric acid and ethanol. Due to its cationic and surfactant nature, it is an effective preservative against Gram-positive and Gram-negative bacteria. It also shows activity against moulds and yeasts.

The book goes through the latest studies for each type of antimicrobials, with more than 5.000 references. Being a guide to select the appropriate additive for specific food products.

VEDEQSA is proud to offer an antimicrobial product with such an added value to the food industry.

If you wish to have more information about all our patents and applications of Ethyl lauroyl arginate HCl- LAE®, or you think it may be of your interest to request a sample of the book, please contact our team.

Antimicrobials in Food (ISBN 9780367178789, 2020, Ed. CRC Press)